Chelsea

celebrating 130 years 1884-2014

Vanilla Cake

By Chelsea Sugar
Vanilla Cake
  • 8 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 30 mins
  • Serves
    12
Ingredients

    1 cup Chelsea White Sugar
    125g butter
    2 eggs
    2 teaspoons vanilla essence
    1 1/2 cups plain flour
    1 3/4 teaspoons baking powder
    1/2 cup milk


    Whipped Vanilla Bean Frosting
    375 grams unsalted butter, softened and cut into cubes
    3 cups sifted Chelsea Icing Sugar
    3 tablespoons (45 mL) milk
    1 vanilla bean, scraped
    1 teaspoon pure vanilla extract
    pinch of salt

Method

    Preheat oven to 180 degrees C. Grease and flour a 23cm x 23cm cake pan or line a muffin pan with paper liners.
    In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla essence.
    Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until mixture is smooth. Pour or spoon into the prepared pan.
    Bake in preheated oven for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.



    Whipped Vanilla Bean Frosting
    In a mixer whip butter for 8 minutes on medium speed. Butter will become very pale & creamy.
    Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
    You can swap the vanilla bean and use a total of 1 1/2 teaspoons of pure vanilla extract.

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Reviews

Average Rating
4.58
(8 reviews)


I've made this twice and perfect each time , quite fluffy and soft. I made it with rich choc icing. Took 35 mins to cook, my oven cooks hot. I love how easy it is, last time I cut a bit of white sugar out and added tablespoon brown sugar for a slightly more caramel taste.

I have to agree with the other reviewer.....does not make as a good cake compared to cupcake, it took longer than suggested to cook the cake.

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Perfect cake! Came out fantastic first go!

Seemed to take longer to cook than the allowed time. Not sure I would use this as a cake recipe but cupcakes yes.

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GREAT! FIRM moist and delicious used it to make strawberry shortcake!

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I used this recipe for cupcakes, simply beautiful.

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i just love a fluffy sponge cake so this recipe just hit the spot for me;):) i make it all the time thanks heaps thumbs up!!!!!! and yeah makes lovely cupcakes too=)

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